Carrageenan Free Maple & Apple Cider Pot Roast Soup
This is the kind of soup that makes the whole house smell like a Sunday well spent. Deeply browned beef chuck gets a long, slow simmer in bone broth spiked with apple cider vinegar and pure maple syrup, creating a broth that's rich, slightly tangy, and just barely sweet in the best possible way. Carrots, parsnips, and sweet potatoes soak up every bit of that flavor as they cook down to buttery tenderness alongside the beef. Turmeric and ginger add a quiet warmth in the background, while fresh thyme and rosemary keep things grounded and savory. For anyone navigating carrageenan concerns, the challenge is usually in the broth — many store-bought options sneak in additives and stabilizers that aren't always obvious on the label. This recipe sidesteps all of that by building its liquid base from bone broth and a handful of clean pantry staples, so you know exactly what's going into the pot. Coconut oil and coconut aminos round out the ingredient list in a way that keeps everything straightforward and free of the usual processed thickeners. Finish each bowl with a scatter of fresh parsley and you've got a genuinely satisfying, cold-weather meal that doesn't ask you to compromise on anything.
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Learn more →Ingredients
6 servings
For the soup
- 2 lb beef chuck roast, cut into 1 ½-inch cubes
- 1 ½ tsp fine sea salt, divided
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 6 cups bone broth
- 2 tbsp apple cider vinegar
- 2 tbsp pure maple syrup
- 1 tbsp coconut aminos
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with 1 tsp of the salt.
- 2
Heat the coconut oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.
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